Can we home cooks gripe — gently — for a second about Thanksgiving dinner?

Does it bug you that the meal we often spend hours, if not days, shopping for, prepping, baking, stirring, whipping and roasting for family and friends disappears in mere minutes after being placed on the table?

Or that when the feast is really good (of course!), some are asking for seconds before the person who threw it all together has barely had a first bite?

It happens. Probably more than you might think, and probably without anyone noticing because they're too busy eating.

We get it. There's nothing that builds an appetite faster or crazier than the aroma of turkey roasting (for hours!) in an oven, or the sight of all your favorite side dishes landing on a table. Who could blame someone for quickly digging in?

But dessert? Most of us love to linger at the table after filling up on all those Thanksgiving goodies, cup of coffee in hand, and take our time with that glorious whipped cream-topped wedge of pumpkin pie or slice of chocolate cake. If we're lucky, there might even be a few holiday cookies.

Packing up leftovers, doing the dishes and turning on football can wait, if just for a few quiet moments. The room tends to settle during dessert, allowing the real magic to happen — the quiet conversation and laughter that show people are really enjoying each other's company.

With that in mind, we're sharing five favorite dessert recipes that shine a light on the sweet and sometimes tart fruits and other ingredients that mark the season. (In case you're wondering, most canned pumpkin in the U.S. is actually made from Dickinson squash, which botanically is a fruit.)

Some of these desserts come together pretty quickly and others will take longer. But all can be prepared either a day ahead of time or on Thanksgiving morning, before the turkey goes into the oven.

They include a cobbler-like, traditional New England dessert known as a cranberry "slump"; a gluten-free New York-style cheesecake; a chocolate pecan pie flavored with bourbon in a crunchy pretzel crust; super-simple pumpkin custard; and an award-winning apple crumb pie.

From our kitchen to yours, happy Thanksgiving! And hats off the chef.

Cranberry Slump

PG tested

A slump is a New England take on cobbler, and boy is it easy. While there's dough, no rolling is required and the cranberries topping also is fuss-free.

I made it in a large cast-iron skillet, but you could also can bake the slump in individual ramekins.

About 6 cups cranberries, rinsed and drained

1 1/2 cups sugar, divided

1 tablespoon grated orange zest

1 cup flour

1 teaspoon baking powder

Pinch of salt

1 stick cold butter, plus more for greasing

2 eggs

1 teaspoon vanilla extract

Heat oven to 375 degrees.

Combine cranberries with 1/2 cup sugar, 1/2 cup water and orange zest in an ovenproof skillet over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from heat.

Put flour, baking powder, salt and remaining cup sugar in a food processor and pulse once or twice. Cut the butter into 1/4 -inch cubes then add it to the mixture and pulse for a few seconds until it's just combined; you should still see bits of butter. Use a fork to gently mix in the eggs and vanilla, and don't worry about the dough being perfectly smooth.

Drop dough in heaping tablespoons, spaces as evenly as you can, over the berry mixture and transfer the skillet to the oven. Bake for 15 minutes, then cover loosely with aluminum foil to allow the dough to steam. Bake for another 10 minutes or so, until the berries are bubbling.

Serve hot, warm or at room temperature.

Serves 6-8.

— "How to Bake Everything: Simple Recipes for the Best Baking" by Mark Bittman

Gluten-free New York-Style Cheesecake

PG tested

You never know when someone with a wheat allergy will show up for dinner. This gluten-free cheesecake takes some time, but the results are fabulous — smoothy and creamy, with a crunchy crust.

For crust

6 tablespoons unsalted butter, melted, divided

4 ounces ( 3/4 cup plus 2 tablespoons) gluten-free multipurpose flour

2 1/3 ounces ( 1/3 cup) sugar

1/8 teaspoon salt

1/8 teaspoon xanthan gum

For filling

2 1/2 pounds cream cheese, softened

1 1/2 cups sugar, divided

1/8 teaspoon salt

1/3 cup sour cream

2 teaspoons lemon juice

2 teaspoons vanilla extract

6 large eggs, plus 2 large yolks

Make crust: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Brush bottom of a 10-inch springform pan with 1/2 tablespoon butter.

In large bowl, whisk flour, sugar, salt and xanthan gum until combined.

Whisk in 5 tablespoons butter until fully incorporated and mixture resembles wet sand. Using your hands, press crumb mixture evenly into pan bottom.

Using bottom of dry measuring cup, firmly pack crust into pan. Bake on lower rack until edges begin to darken and crust is firm on top, 22-25 minutes. Let cool completely. Reduce oven to 200 degrees.

Make filling: In stand mixer, beat cream cheese, 3/4 cup sugar and salt at medium-low speed until combined, about 1 minute.

Beat in remaining 3/4 cup sugar until well combined, about 1 minute. Add sour cream, lemon juice and vanilla and beat at low speed until combined, about 1 minute.

Add egg yolks and beat at medium-slow speed until thoroughly combined, about 1 minute. Scrape beater and bowl. Add whole eggs, 2 at a time, beating until thoroughly combined, about 30 seconds after each addition.

Strain filling through fine-mesh strainer into bowl. Brush sides of springform pan with remaining 1/2 tablespoon melted butter. Pour filling into crust and set aside for 10 minutes to allow air bubbles to rise to top. Gently draw tines of fork across surface of cake to pop air bubbles that have risen to surface.

When oven registers 200 degrees, bake cheesecake on lower rack for 45 minutes. Remove cake from oven and use toothpick to pierce any bubbles that have risen to surface. Return to oven and continue to bake until center registers 165 degrees, 2 1/4 -2 3/4 hours longer.

Remove cake from oven and increase oven temperature to 500 degrees. When oven is hot, bake cheesecake on upper rack until top is evenly browned, 4-12 minutes. Let cool for 5 minutes, then run thin knife between cheesecake and pan. Let cool until barely warm, 3 hours. Wrap tightly in plastic wrap and refrigerate until cold and firmly set, at least 6 hours.

To unmold, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving plate.

Serves 12-16.

— "The How Can it Be Gluten Free Cookbook Volume 2" by America's Test Kitchen

Chocolate-Bourbon Pecan Pie in a Pretzel Crust

PG tested

Be sure to set the pie pan on a raised wire rack set on a baking sheet in the oven. This way more heat will circulate under the pan, ensuring the pretzel crust bakes completely.

For crust

1 1/2 cups crushed salted pretzels

1/2 cup unsalted butter, melted and slightly cooled

1/4 cup packed dark brown sugar

For filling

1/2 cup granulated sugar

1/4 cup maple syrup

1/4 cup light corn syrup

1 large egg

2 tablespoons bourbon

2 tablespoons unsalted butter, melted

Pinch of ground cinnamon

Pinch of kosher salt

1 1/2 cups pecan halves

3/4 cup semisweet chocolate chips

Turbinado sugar for sprinkling

Make the crust: In a large bowl, mix pretzels, melted butter and brown sugar until well combined. Press evenly into the bottom and sides of a 10-inch pie pan. Refrigerate for 20 minutes.

Preheat oven to 325 degrees. Place a raised wire rack on a rimmed baking sheet.

Make the filling: In a medium bowl, whisk together granulated sugar, maple syrup, corn syrup, egg, bourbon, melted butter, cinnamon and salt until well mixed. Don't over whip; you don't want the mixture to get thick and foamy.

Evenly spread pecans and chocolate chips over the chilled crust. Pour in sugar-egg mixture, making sure all the pecans are coated. Sprinkle handful of turbinado sugar on top.

Place pie on prepared baking sheet. Bake for 30 minutes, turning the baking sheet after 15 minutes, until the top is a rich brown. If the filling is jiggly, bake for a few more minutes until it is firm.

Let cool on a raised wire rack.

Makes 1 10-inch pie.

— adapted from "Red Truck Bakery Cookbook" by Brian Noyes

'Snappy' Pumpkin Custard Cups

PG tested

This easy dessert has all the same flavor as a pumpkin pie, but takes so much less time to throw together. I topped it with crushed gingersnaps, but you could also use vanilla wafers or chocolate cookies.

This recipe from Teresa DeVono of Red Lion, Pa., took top honors a fe years ago in the Simply Delicious, Simply Nutritious Vegetable Recipe Contest Cook-Off sponsored by the Pennsylvania Vegetable Marketing & Research Program in the winter squash/pumpkin category.

2 large eggs

3/4 cup sugar

1 heaping tablespoon all-purpose flour

1 cup pumpkin

1 cup whole milk

1/2 cup evaporated milk

1/2 teaspoon cinnamon

A handful of ginger snap cookies, crushed

Cool Whip whipped topping, or homemade whipped cream

Beat eggs well and add sugar and flour and mix well. Add pumpkin, milk and cinnamon.

Pour into 8 individual-sized ramekins, place on a cookie sheet and bake at 400 degrees for 15 minutes and then lower oven temperature to 325 degrees and bake another 10 minutes, or until set. Remove from oven and allow to cool.

Top with finely crumbled ginger snap cookies and a dollop of whipped topping. Enjoy!

Serves 8.

— Teresa DeVono, Red Lion, Pa.

Blue Ribbon Apple Crumb Pie

PG tested

Travis Harhai of Mount Pleasant won the 2021 Blue Ribbon Apple Pie Contest at the Westmoreland County Fair with this deep-dish apple pie. The recipe was handed down from his maternal grandma, Angeline Schultz of Acme. Instead of a traditional pie pastry on top, it features a sugary blanket of crispy crumb topping.

For crust

1 1/4 cups flour

1/8 teaspoon salt

1/3 cup plus 1 tablespoon vegetable shortening, chilled

1/4 cup cold water

For filling

10 Granny Smith and/or McIntosh apples

1/2 cup sugar

1 tablespoon flour

1 teaspoon cinnamon

For crumb topping

1/2 cup sugar

3/4 cup flour

6 tablespoons butter, cut into chunks

Preheat oven to 350 degrees.

Prepare crust: In large bowl, combine dry ingredients. Cut in shortening using a pastry blender or until mixture is crumbly. Mix in water a tablespoon at a time to form dough. (It should hold together when pinched.)

Shape into a ball, flatten with your palm into a disc, then roll out on a floured surface into a circle about 2 inches wider than the pie plate. Transfer dough to pie plate.

Prepare filling: Peel, core and slice apples, then place in a large bowl. Add dry ingredients and mix by hand until all apples are covered. Pour into pie crust. (It will look like a lot, but the apples will bake down.)

Prepare topping: Place sugar and flour into a medium bowl. Rub the butter into the mixture with your fingers until it's crumbly. Pat crumble mixture on top of unbaked pie.

Place pie on a cookie sheet (to capture any drippings) and bake for 60 minutes or until apples are completely soft when pierced with a knife. (My pie took about 20 minutes longer.)

Transfer pie to a rack to cool completely, then enjoy.

Makes 1 pie.

— Travis Harhai, Mount Pleasant